Tales from the Grill...

Looks like the same one we have. This sucker is heavy duty. We did season the grates and the inside of the grill before we actually used it the first time. I like the four part grate and the grill itself contains heat really well. Clean up has not been that big of an issue. I smoked a ham on it that turned out to die for....

I also like the idea of the side box and plan on buying one this year to attach. For what I paid for this Chargriller, it was definitely a a bargain!

John, I had a Chargriller smoker/grill like the one pictured and loved it. Learned how to smoke on it. In fact, I still have it, but my husband came upon an awesome deal in a yardsale on a bigger unit with two moveable fire boxes. But that Chargriller is a really nice unit.

Looking for advise. I was almost ready to pull the trigger on the Weber One touch Gold 22.5", but then I went to look at one at Lowes. The legs seemed to be wobbly and the handles were loose. This may have been the result of a Lowes employee that had to put it together and didnt really give crap about it. Anyway while I was there I saw this other unit, a Chargriller, I think maybe the same unit Terri CP mentioned in the last post. Heres the link http://www.chargriller.com/store/produc ... ucts_id=35 Overall the Chargriller seemed much more solid, heavy for its size and in the same price range. I liked the look of heavy cast iron cooking grates. There are four removable sections of these grates,do they clean up well? Being able to use a smoker attachment as well a rotisserie option seems like a cool deal to me. I know the Weber is a classic, but is the dome shape really that big of an advantage? I also found the lack of a hinge on the Weber to be a possible issue. Is there a reason for no hinge? Maybe it does not seal well with a hinge?This barrel shaped Chargriller with the side smoke/fire box seems like it going the get the job done. Appreciate any advise you may have.

The Weber Performer I referenced earlier has a lid holder ring attached to the cart. Just slide the lid off the grill into the holder. Just as easy as a hinge.

Had to order the rack so I could make these for Memorial Day.

Substituted chorizo for the Tennessee Pride. Huge hit!

Had to order the rack so I could make these for Memorial Day.

Substituted chorizo for the Tennessee Pride. Huge hit!

In the spirit of "the sky is the limit" we did these a couple of weeks ago and substituted scrambled eggs with caramelized onion for the filling. It was like eating an omlet inside a pepper. Six of these along with a little hot sauce and a pitcher of Bloody Mary's makes for an excellent way to kick off the day.

If anyone is so inclined, Miejer had some really-REALLY good looking Baby Back (Pork Loin) ribs on sale today (6/05) for 2.49 per pound. Great price, great looking ribs.

Charcoal or Propane ? Discuss.

My vote would be charcoal if I have the time (better flavor) and propane if I'm pressed for time (more convenient).

Charcoal or Propane ? Discuss.

Steve,
Nuthin' to discuss. Charcoal.

For flavor, no question: charcoal.

I do have a problem, however, and wonder if anyone has a solution. It's gotten so bad that when I do smoke, I do up to a dozen racks of whatever, a brisket or two, etc. to try to make it worthwhile.

Charcoal takes FOREVER to go out! We store the grill in the garage (so it won't rust out), and it gets to me when I smoke and/or grill a good dinner, and then at 11pm the grill is still hot (and the ash is still glowing), and I have to wait before putting it away. To get around it, I cook huge quantities on Sunday mornings, and then freeze most and finish the rest under a broiler in the oven. We love grilling steaks and chicken, but again I don't love waiting 3 hours or so until it will pass a smoke detector in the garage.

Does anyone have a solution????? I could always get a cheapie propane grill, where an hour after turning it off the grill is cool to the touch, but I really like charcoal! HELP!

Thanks! I'll look for one of those.

I personally prefer charcoal, but to me it doesn't seem practical when your only cooking for two; So instead I found another solution.
I've had mixed results when using a little metal box that you can fill with wood chips and place directly on your gas burner. I get the best results with the Little Chief brand "chips" that are more finely shredded almost to sawdust. Bigger chips or chunks seem to never get hot enough to smolder properly to give of the desired amount of smokiness.

Bigger chips or chunks seem to never get hot enough to smolder properly to give of the desired amount of smokiness.

Dano,

Try this...put the chips in a used/clean "Tuna" can. Double wrap the can in HD aluminum foil and poke a couple of tiny holes in the foil. Get out your trusty torch and apply heat to the can...a minute (give or take) usually does it. When she gets going the smoke it's almost like a volcano. Put the can in your grill and away ya go. A can that size will usually produce smoke for 20 or 25 minutes.

BTW, I use wood "pellets"...currently have 4 or 5 different wood "flavors". I'll bring a couple of little bags of 'em for you to the BBQ contest.

Charcoal or Propane ? Discuss.

Steve,
Nuthin' to discuss. Charcoal.

Bill,

After several...OK, more than several years of bowing to the Weber propane monster, I have recently rediscovered the pleasures of good ol' charcoal grilling. I'll always have the propane monster around for those times when convenience and size DO matter but <sigh> there IS something about Charcoal.

Steve,
The prior owners of our house installed a permanent connection to the underground propane tank we use for heating/indoor cooking. Probably convenient as heck, but I haven't even thought about converting from charcoal.
Bill

Steve,
The prior owners of our house installed a permanent connection to the underground propane tank we use for heating/indoor cooking.
Bill

Bill,

Funny you would mention that. Last week my lovely bride suggested we do the same thing...but that thought disappeared when I pointed out to her that on two separate occasions in the past year I have forgot to turn off the grill when finished cooking...running the tank dry on both occasions. I could just SEE my gas bill if I did that using a permanent connection